Final Harvest for 2014…orders for 12.17.2014

As the amount of daylight continues to decrease, we are looking forward to the upcoming Winter Solstice. The longest night of the year marks the shift in the earth, tilting us in the northern hemisphere back toward the sun. DSC_0095
Winter will just get started, but the tilt toward the full swing of the 2015 season will be underway.
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As we prepare for the darkest time of the year, we will step away from our normal schedule of picking and preparing produce for you. We are also using this time of year for a little medical maintenance – therefore needing to physically lay low for a while. (This involves doctors appointments, but no need for worry. We promise.) Thus, we are taking orders from Market Share CSA members for pick up this WEDNESDAY but will not be able to be at market or prepare produce orders for pick up this coming Saturday. Next week sees Christmas Eve on Wednesday. We will email all on Monday with what we are able to pick and fill for orders on Wednesday for pick up at the farm. (This will be a great chance to order bread for your holiday meal, and get a gift box of our preserved goods!)
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For the rest of the winter, we will continue to send out emails, letting you know what we are doing, what is growing, and how you can enjoy this delicious food.
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Remember: 2014 Market Share CSA members’ balances will expire 12-31-2014. Pre-ordering of our harvest and bread is exclusively for Market Share CSA members. If you wish to invest in our farm, order from us in 2015, and have access to our harvest before we start attending the farmers’ markets next year, please Sign up for our 2015 CSA season! Your investment now allows us the funds to purchase fertilizers, soil amendments, seed, and supplies for the 2015 season.
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We are now accepting applications for 2015 Internship positions. Please share the details in this link with anyone you think may be interested.

This week’s Harvest includes:

Our Farm Share Bag (consisting of a farmers’ choice medley of produce, in one easy to order option), Brussels Sprouts, Cabbage (mini savoy and chinese), Carrots, Collards, Garlic, Microgreens, Radish (watermelon), Salad Mix, …plus our Gift Box of jelly and salsa, Pepper Jelly, Salsa, and naturally leavened Hearth Baked Bread.

Enjoy ~
Janet, Dan, and the rest of the Broadfork crew

(Want to learn more about us? Visit us on Facebook or Instagram.)

2014 Market Share CSA Members: Choose your selection through our Online Ordering to order for pick up on Wednesday at our farm or at Good Health Herbs.

Our favorite farming conference is approaching! The annual Virginia Biological Farming Conference, Jan 30-31, which includes a session in which Dan is presenting about our grafted tomato trials.Tickets and more info here. We hope you will join us!

The look of early winter…for 12.13.2014

Does this look like the greenhouse of a farm at rest for the winter?DSC_0057

There are still a lot of plants growing around here, albeit slowly. We are slightly at rest – the cold and the limited sunlight naturally limits what we have to work with and our time available for working.
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It is reassuring to look at our rows and know that the cycle of the year is moving along like it should. Vegetable matter is breaking down, feeding the biology in the soil. Compost piles are continuing to make compost.
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Cold, rainy days allow for research and planning work on the computer, (while the less fun work of preparing for our tax return looms). Weather-appropriate days allow work on finishing out interior areas of the barn. (We now have lighting in our new wash and pack area! Still ahead: building the new walk-in cooler, building out the new pick-up area/farm-stand, plus the kitchen.)
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Brussels sprouts come into their glory this time of year. (And we do mean glory!) We love them prepared with carmelized onions and bacon. DSC_0059
We have also continued to pay some much-needed attention to our orchard. We have 30 trees of different varieties. We don’t have any commercial aspiration for these – we aim to provide organically raised tree fruit for our family and provide an example for people to learn about holistic orchard management. (We’ll put in a plug here for the annual Va Biological Farming Conference, Jan 30-31. The famous Michael Phillips will be presenting about orchard management! See link below.)
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For our microgreens fans, we’ve started including pea shoots in the mix. We are finding it delicious. Also available this week is our watermelon radishes. Delicious!
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Business notes:
- Sign up is now open for our 2015 CSA season! Your investment now allows us the funds to purchase fertilizer and seed for the 2015 season. 
- We are now accepting applications for 2015 Internship positions. Please share this link with anyone you think may be interested.

This week’s Harvest includes:

Our Farm Share Bag (consisting of a farmers’ choice medley of produce, in one easy to order option), Brussels Sprouts, Cabbage (mini savoy), Carrots, Chard, Garlic, Lettuce, Microgreens, Radish (watermelon), Salad Mix, …plus our Gift Box of jelly and salsa, Pepper Jelly, Salsa, and naturally leavened Hearth Baked Bread.

Enjoy ~
Janet, Dan, and the rest of the Broadfork crew

(Want to learn more about us? Visit us on Facebook or Instagram.)

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We attend one farmers’ markets this Saturday: South of the James in Forest Hill Park, from 8am – 12pm. This is our last Saturday market of the season! We likely won’t return until March 2015.

2014 Market Share CSA Members: Choose your selection through our Online Ordering to order for pick up on Saturday at our farm, or at the South of the James Market in Forest Hill Park.

Our favorite farming conference is approaching! The annual Virginia Biological Farming Conference, Jan 30-31, which includes a session in which Dan is presenting about our grafted tomato trials.Tickets and more info here. We hope you will join us!

2015 CSA Sign Up Open!…plus goods for 12.6.2014

As a perfect demonstration that there is only a break in some parts of our work here, last Wednesday we finished up the final Farm Share CSA pick up of the year. (Thank you, Farm Share CSA members! You are the life blood of our farm!)  In the mailbox waiting for us at the end of the day was the 2015 Johnny’s Seed Catalog. We looked at each other: “No break, eh?” dan carrots
Indeed, work is underway for the 2015 season. We are actively planning (what plants, where, how can we make them even healthier?) and we will begin purchasing supplies soon. Seeds and fertilizer will be purchased in the next month. This is the beauty of the Community Supported Agriculture model of farming that we utilize. Community financial support during these winter months allows us to avoid purchasing on credit, thereby allowing our farm business to be held up by the community of eaters that we serve. It seems more appropriate to be accountable to you all than a lending institution for these routine, early season expenses.
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Accordingly, sign up is now open for our 2015 CSA season. We will again offer our Farm Share CSA, where we grow vegetables for a weekly share to distribute to members. The contents of this weekly share is determined by us, the growers, but we plan for and assemble an appropriate medley of 7-10 different items each week. Summer season runs on Wednesdays from first of May through the end of September. We will also again offer our Market Share CSA, where members invest at one of three different levels in exchange for establishing a credit with us. Market Share members may then cash in on their investment by choosing items individually. Full details, and a link to sign up, are found on our website here.

We know you won’t eat the food for another few months, but the process of growing it has began. Thank You in advance for your role in making sure we can grow excellent food again in 2015. Looking back at 2014, we are amazed at how different things are than when the year began. Our plants were significantly healthier, we have a new propagation greenhouse, we have an almost-complete barn (and we have a new baby!). We are excited for the different work of the winter months ahead, but we are also enthusiastically looking forward to the 2015 growing season and our goals for further improving upon things here at the ol’ Broadfork.barn roof ridge cap
We won’t do it alone! In addition to needing a community to eat the food we grow, we also need hard-working, passionate folks to help us grow it. We are now accepting applications for 2015 Internship positions. WANTED: Hard workers interested in learning in-depth and participating fully in the operations of a small, Certified Naturally Grown mixed vegetable and flower farm. Learn planning, cultivation, management, and marketing of Certified Naturally Grown vegetable, herb, and flower growing, including use of season extension, Biodynamic preparations, and CSA operation. Must be able to lift and carry 40 pounds and be able to work around small children. Farming experience not necessary but enthusiasm to learn, work hard, and pay attention to detail is required! Full time, March through November, Monday through Friday, plus Saturday farmers’ market hours. These are residential positions – living accommodations are provided, as well as a modest stipend and abundant access to delicious produce. 30 minutes South of Richmond, VA. Please send resume, cover letter, and a list of 3 references to info@broadforkfarm.net. We will conduct interviews in January. Start date: March 1, 2015. Please share this link with anyone you think may be interested.DSC_0028

Meanwhile, we continue harvesting all that we have. Market Share CSA Members: Remember that your balance expires at the end of 2014, and we don’t harvest much in December. Plan to use your balance asap. After your balance is at zero, you may “order into the negatives” and settle up with us after ordering. Thank you!

This week’s Harvest includes:

Our Farm Share Bag (consisting of a farmers’ choice medley of produce, in one easy to order option), Beets, Carrots, Garlic, Lettuce, Microgreens, Salad Mix, Spinach, Turnips…plus our Pepper Jelly, Salsa, and naturally leavened Hearth Baked Bread.

Enjoy ~
Janet, Dan, and the rest of the Broadfork crew

(Want to learn more about us? Visit us on Facebook or Instagram.)

**

We attend one farmers’ markets this Saturday: South of the James in Forest Hill Park, from 8am – 12pm.

2014 Market Share CSA Members: Choose your selection through our Online Ordering to order for pick up on Saturday at our farm, or at the South of the James Market in Forest Hill Park.

Market Share Ordering…12.2.2014

A HUGE Thank you to our cherished Farm Share CSA members! The season for weekly shares has now ended. We look forward to growing food for you again in spring 2015!

Market Share CSA Members: Remember that your balance expires at the end of 2014, and we don’t harvest much at all in December (especially with the low temps of late). Plan to use your balance asap. After your balance is at zero, you may “order into the negatives” and settle up with us after ordering. Thank you!

Choose your selection through our Online Ordering of the following harvest for pick up on Wednesday, Dec 3 (on farm or at Good Health Herbs).

Carrots, Garlic, Lettuce mix, Salad Mix, Tomatoes (we have some that have ripened inside heated space! They have good taste and texture – we’ve tested them!)…plus our Pepper Jelly, Salsa, Fermented Jalapenos, and naturally leavened, hearth baked, organic Bread.

(FYI: We will most likely have Turnips, Spinach, and microgreens available for Saturday.)

Enjoy ~
Janet, Dan, & the whole Broadfork Crew

Ordering Open…Happy Thanksgiving!…for 11.29.2014

We are taking the day off from our farm business (aside from opening up ordering and sending this email!). We absolutely love Thanksgiving – a holiday focused on gratitude, an abundant harvest, and family. We hope you have a restful, reflective day. When you are ready to think about an influx of vegetables after some meals that may not be as healthy as what we have to offer, CSA members may order away, and we hope to see all others at the South of the James market on Saturday.

This week’s Harvest includes:

Our Farm Share Bag (consisting of a farmers’ choice medley of produce, in one easy to order option), Beets, Carrots, Garlic, Lettuce, Microgreens, Salad Mix, Spinach, Turnips…plus our Pepper Jelly, Salsa, and naturally leavened Hearth Baked Bread.

Beets, Turnips and Spinach: We aren’t sure how they have fared the past few days, and we’re not checking today! Tomorrow we will take stock. Go ahead and order and if we can’t fill your order, we will email you and credit your account. Thanks for understanding. 

Enjoy ~
Janet, Dan, and the rest of the Broadfork crew

(Want to learn more about us? Visit us on Facebook or Instagram.)

Recipe Suggestions: (cataloged on our Recipe Page)
 Southern Fried Cabbage – great side dish for Thanksgiving
Roasted Root Medley
 Honey Glazed Roasted Root Vegetables
Roasted Garlic Dressing Recipe

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We attend one farmers’ markets this Saturday: South of the James in Forest Hill Park, from 8am – 12pm.

2014 Market Share CSA Members: Choose your selection through our Online Ordering to order for pick up on Saturday at our farm, or at the South of the James Market in Forest Hill Park.

Farm Share & Market Share Ordering…11.26.2014

A note from your producer growers: Despite today’s balmy temps, the recent weather has been more like January than November. (You likely have noticed this.) Tying record low temps in November means much of what we thought we would still be picking and providing for our customers has frozen and died in the field. We would normally still be picking kale, collards, broccoli, kohlrabi, more roots, and even late tomatoes and peppers. We have still provided our Farm Share members the expected value in each week’s box, and have still provided more inventory for our Market Share members than has been ordered each week, with all remaining harvest going to our Saturday Farmers’ Market booth. But the composition of our harvest is unlike that of past years. It is a bittersweet reminder that each season is different and that we are not in control of all factors in growing this food. Thank you for sharing in this experience with us as CSA members this season. Indeed, the CSA model of farming is designed to deliberately spread the risks of the season between growers and consumers. We look forward to what next season will bring! We will have 2015 CSA Sign Up open on our website soon.

** Fermented Jalapeno note: Keep refrigerated. Cloudy water (salt brine) is normal. Will keep in the fridge for up to one year. The taste and texture changes a bit over time. We like ours well aged in the fridge. Enjoy! 

Farm Share Members – This week’s share will likely consist of:
Salad mix, Lettuce, Microgreens, Cabbage, Garlic, Scallions, a pair of Jalapenos, Carrots, Turnips OR Golden Beets. Plus a gift jar of our Pepper Jelly.
** This is the final week of the Fall Farm Share. We hope you have loved the harvest as much as we have!

Recipe Suggestions: (cataloged on our Recipe Page)
 
Southern Fried Cabbage – great side dish for Thanksgiving
Roasted Root Medley
 
Honey Glazed Roasted Root Vegetables
Roasted Garlic Dressing Recipe

Market Share CSA Members: Remember that your balance expires at the end of 2014, and we don’t harvest much at all in December (especially with the low temps of late). Plan to spend your balance by the end of November. After that, you may “order into the negatives” and settle up your balance with us after ordering. Thank you!

Choose your selection through our Online Ordering of the following harvest for pick up on Wednesday, Nov 26 (on farm, at Good Health Herbs, or at Central Montessori School in Church Hill). NOTE: This week we are offering a different bread variety than usual: Rustic White. It is a lighter bread than our usual multigrain. As always, it is made with 100% Certified Organic flour. And as you prepare for the upcoming holiday celebrations focused on gratitude for the harvest, keep in mind our preserved harvest: Salsa and Pepper Jelly make delicious appetizers, and Fermented Jalapenos add a precious zing to anything!

Our Farm Share Bag (consisting of a farmers’ choice medley of produce, in one easy to order option), Beets (without tops), Cabbage (mini napa and traditional), Carrots, Garlic, Lettuce heads, Microgreens, Radishes (watermelon), Salad Mix, Tomatoes (green), Spinach, Turnips (without tops)…plus our Pepper Jelly, Salsa, Fermented Jalapenos, and naturally leavened, hearth baked, organic Bread (Rustic White & Multigrain).

Enjoy ~
Janet, Dan, & the whole Broadfork Crew

 

In the Fall, Fields Provide…for 11.22.2014

We repeat ourselves often, expressing our love for fall. We know. It’s just that it’s so easy to love fall around here. Fall is dominated by harvesting. Less planting, less soil and plant maintenance, less worry about disease overtaking a whole family of plants. The heat and humidity are so stressful in the summer that fall feels like a huge sigh of relief, followed by delicious meals from harvests that feel easy. Gratitude this time of year is so visceral for us.
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Granted, it seems like we may have had a very short autumn this year, skipping on ahead to winter weather. But the enjoyment and gratitude remain. Our work days are unavoidably shorter. We get to enjoy food we canned in earlier months. And what other time of year can we simultaneously enjoy roasting sweet potatoes, squash, broccoli, and serving it with salsa verde (an generous name we use for a quick green tomato salad – chopped green tomatoes with garlic, olive oil, and sea salt).    033
The main part of our growing season is nearing an end. The final share of our Farm Share CSA is next Wednesday’s pick up (just in time for Thanksgiving meals!). Market Share CSA members should be finishing up their balances in the next couple of weeks, because the vegetables are starting to freeze. (You have until Dec 31 to use any available credit, but we will not have many vegetables available in December. This ground is going to harden up!) 
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Spy the brussels sprouts in the picture above? This is our first year growing them, and we’re not sure how much they will progress in this cold. Broccoli (below) is freezing in the field, but we have covered many rows of plants with ag fabric to keep them warmer. This may buy us a little extra harvest time. Unless the deer get in the fence and tear up this row fabric. (That’s when the fall is not a happy time.)
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Garlic is now in the ground, cloves tucked under the soil to grow until next summer. This is our first season saving some of our own garlic bulbs to use as seed – an indication of a better crop of garlic than in years past.
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Thank you, as always, to all of you who eat the food that we grow. You make this work possible for us. We look forward to seeing you at both markets this weekend (Brandermill opens back up for a pre-holiday market). We hope you will choose to offer your loved ones gifts from local vendors this year – including consumable goods! We will have our vegetables, as usual (any that aren’t frozen), as well as our bread, pepper jelly, salsa, and a precious few remaining Broadfork hoodies in children’s sizes.

Market Share CSA Members: Remember that your balance expires at the end of 2014, and we don’t harvest much at all in December (especially with the low temps of late). Plan to spend your balance by the end of November. After that, you may “order into the negatives” and settle up your balance with us after ordering. Thank you!
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We are baking extra loaves of bread – two varieties – for this Saturday’s orders/markets!

This week’s Harvest includes:

Our Farm Share Bag (consisting of a farmers’ choice medley of produce, in one easy to order option), Beets, Broccoli (heads and greens), Carrots, Chinese and Traditional Cabbage, Escarole, Garlic, Ginger, Hearty Mix, Juicing Greens, Kohlrabi, Lettuce (three different types of heads), Microgreens, Jalapeno peppers, Salad Mix, Spinach, and Tomatoes (green), Turnips…plus our Pepper Jelly, Salsa, and naturally leavened Hearth Baked Bread (two varieties).

Enjoy ~
Janet, Dan, and the rest of the Broadfork crew

(Want to learn more about us? Visit us on Facebook or Instagram.)

Recipe Suggestions: (cataloged on our Recipe Page)
Baby Ginger - we felt obligated to test some cookie recipes using our fresh baby ginger. This Fresh Ginger Cookie recipe got great reviews from our family and crew. Next we will try this Triple Ginger Cookie. Remember also to put this ginger in any stir fry or soup, or ginger-lemon-honey tea, or freeze it for future use of these recipes. In February we hope you think of us when you pull it out of the freezer!
Broccoli – make Stuffing (feel free to sub real milk and mushrooms for the canned soup it calls for!) or Broccoli Cheese Soup
Sweet Potatoes – the holidays loom and sweet potatoes are usually featured well, but in case you need inspiration: Sweet Potato and Sausage Breakfast Burrito
Green TomatoesBaked Green Tomatoes with Yummy Dip  or Salsa Verde (put on those burritos listed above, and add Fermented Jalapenos to the whole affair!)
Radishes – we haven’t reminded you to roast them in a while. If you can resist putting them on top of a crisp and delicious salad, roasting them is the way to go. And – say what you want about Martha Stewart, but we love the recipes published under her name. Check out the link above – we love that it doesn’t even list quantities! Just use what you have and trust your inner chef.

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We attend TWO farmers’ markets this Saturday: South of the James in Forest Hill Park, from 8am – 12pm and Brandermill Green Market’s Holiday Market.

2014 Market Share CSA Members: Choose your selection through our Online Ordering to order for pick up on Saturday at our farm, at the Brandermill Holiday Market in Market Square, or at the South of the James Market in Forest Hill Park.